(Spring) Berry Pie

When it feels like spring, but there’s nothing growing yet. Hopefully you had the forethought to freeze some berries last season.

Pie Crust

  • 1 cup flour
  • 6 T butter
  • 2 1/2 T cold water

Cut very cold butter into tiny pieces and combine into flour. (I usually use my fingers to break down the butter into “pea sized” pieces). Add water a tablespoon at a time — mixing the ingredients with a fork or by hand until dough is combined but not sticky. (Note: pie crust dough doesnt need a lot of kneading, so just when the ingredients are combined, it is probably ready). Form the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes.  After 1/2 hour, roll out one of the balls into a very thin circle and place into a pie tin.  With the other dough, roll out and cut into latices.

Pie filling

  • 2 1/2 cups frozen strawberries (thawed and drained)
  • 1 1/2 cups frozen blueberries (thawed and drained)
  • 1/4 cup flour
  • 1/2-3/4 cup sugar

Combine berries in large bowl. Mix in flour and sugar and let stand for 20 minutes.  Pour into pie tin.  Lattice the sh%$ out of the top. Bake at 450° for 10 minutes, reduce to 350° and bake for 40 minutes or until golden brown.

Drink the strawberry water with a few ice cubes and a squeeze of lemon.